Butter Rum Ham Glaze...

Butter Rum Ham...

This ham was so moist and flavorful....So easy to prepare!

 I bought this ham for Thanksgiving dinner. It was so good...I'm doing a repeat for Christmas!

Rum Butter Glaze...

1 cup of Karo syrup 

2 heaping tablespoons of Hot Butter Rum Batter

1/4 cup of gold rum

1 tablespoon of brewed coffee

Blend together and baste the ham with some glaze

Cook the Ham according to the directions. *I used a Smithfields Spiral Bone-in Ham.

After the Ham is cooked, glaze again & let rest for 10-15 minutes.

Slice & Serve

Oh My...this was AMAZING! Full of flavor & taste, I barely had enough for left overs.

I froze the ham bone...Using that this week for some pinto bean soup! YUM, keep an eye out for the recipe! 

Holiday Ham Served with Style...

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Thanksgiving Dinner is Ready...

A Moist Traditional Turkey...&

 There's a Duck in the OVEN

This turkey is very moist.

 My cooking secret makes all the meat moist and tender.

 This turkey was cooked in our smoker. We love the flavor the smoker adds to the taste. I love having my oven is free for all of side dishes.

 Rinse and prepare turkey. Oil the skin with garlic infused olive oil. Coat/sprinkle the outside (of the turkey) with Garlic pepper, Parmesan herbs, Worcestershire pepper and White pepper.

Place inside the empty cavity a FROZEN CUBE OF BUTTER!

Yep, that's my secret!  It melts slowly and helps tenderize the meat, leaving a slight buttery taste. 

*IF YOU WANT TO COLLECT THE JUICES FOR GRAVY, PLACE THE TURKEY IN A FOIL ROASTER.

*I don't care for breast meat, BUT I love to eat this white meat!

 Next, place a quarter of an peeled onion in the cavity with the butter.

 Add 3 cloves of garlic.

 Fold and close the turkey opening. We used small wooden skewers.

Cook on medium or about 300 degrees for 3/12 to 4 hours. Temperature inside the meat should reach 160-165 degrees.  Let rest for 20-30 minutes before carving.

Tastefully good, moist turkey and a happy tummy...

WHAT MORE COULD YOU WANT?

"See the duck recipe below"

Just Ducky...

 Rinse and ready the duck. Do NOT oil. Duck has a lot of natural fat.

 Baste the outside with a sauce of your choice. I used an apricot pepper sauce.

Sprinkle with garlic pepper, inside and out. s

Stuff the duck with 1/8 of an onion and a couple of garlic cloves.

 Secure the duck with skewers as shown.

 We cooked the duck in the smoker at 350 degrees for 2 1/2-3 hours. reaching 160 degrees for cooked meat temperature. Let rest for about 15-20 minutes before carving.

All Photo's belong to Pine Creek Style by NeeCee

Turkey & Duck ready to serve....with Style

Have a Happy & Healthy Thanksgiving Everyone...

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